Exciting times in my life and what better way to celebrate and chronicle these times then to post about them right here at my virtual home—The Yellow Space!

Recently, I was hired by my favorite personal trainer in Madison to be his PERSONAL CHEF!  Seriously! Since Dustin wants to me to contribute what I cook for him weekly on his blog, I thought I’d just post to mine, weekly, as well!

A few things before we get this thing started:

1. Most of the recipes I cook will be paleo/primal.  That means I will be cooking sans grains, sugar, legumes, and anything processed.  What this also means is that my cooking will feature meats and veggies seasoned with LOTS of herbs and spices (mostly everyday, but some exotic) to keep things interesting and tasty! 
2. Dustin and I have joined a meat CSA at Jordandal Farms. We will receive grass fed, grass finished beef, poultry, and pork! This means that for the next three months, most of the meat I cook will be dictated by what we received in our biweekly share.  I will update you on what we get every two weeks.  I received the first share today (see below)!
3. Look forward to me posting what I am cooking for Dustin as well as new recipes I am trying for out for myself!  (see below for a sample!)

First CSA Share contents:

• Ground beef
• Bacon
• Ham slices
• Pork bratwurst
• Butterflied Pork Chop
• Whole chicken
• Swedish style pork sausage (basically pork sausage seasoned with pepper, coriander, nutmeg, bay leaves, thyme, and savory–think swedish meatballs)

Currently, I am in the recipe brainstorming and development phase.  I cook on Saturdays, so I will decide by then what to make!

Last week, I cooked lunches and dinners for Dustin.  Here are a few recipes for some of the items I cooked for dinner [Pictures next time! This time, use your vivid imagination ]

1. Sauteed Swiss Chard
2. Brussel Sprouts
3. Everyday Meatloaf

 Sauteed Swiss Chard

Ingredients

• 1 red bell pepper
• 1/2 medium red onion
• 1 bunch of swiss chard
• 2 strips nitrate/nitrite free bacon

Directions: Wash and clean all vegetables. Dice red bell pepper and red onion into bite sized pieces.  Remove leaves from the stems of the swiss chard.  Save about five or of them stems and discard the rest.  Dice the 5 stems into bite sized pieces.  Dice the swiss chard leaves into bite sized pieces as well. Dice the bacon into bite sized pieces. In a sauté pan or skillet began to cook the bacon.  Before it is fully brown, add the diced onion, bell pepper, and swiss chard stems.  Saute until softened.  Once soft, add the swiss chard leaves and sauté until the leaves have wilted and are soft (should resemble spinach).

Brussels Sprouts

Ingredients

• 3 strips nitrate/nitrite free bacon
• 1 lb of brussels sprout

Directions: Pre heat oven to 350 degrees. Wash, clean and chop brussels sprout in half.  Dice bacon into bite sized pieces. In sauté pan or skillet, begin to cook the bacon.  Before it is fully brown, add the brussels sprouts.  Saute them for 2-3 minutes. Remove from heat and pour into a glass baking pan.  Place in preheated oven and let bake for 15 minutes (or until the sprouts are tender).

 Everyday Meatloaf (adapted from Sarah Fragoso’s cookbook Everyday Paleo)

Ingredients

• 3 pounds grass fed beef
• 3 eggs
• 1 ½ six ounce cans of tomato paste
• 1 red onion
• 3 garlic cloves
• ½ cup fresh basil
• 1 teaspoon marjoram

Directions

Preheat overn to 350 degrees.

Mix all ingredients by hand in large mixing bowl. Place meat mixture into glass baking dish and form into a loaf. Bake for an hour or until the meatloaf is no longer pink in the middle.  (Sarah Fragoso’s recipe calls for one cup of almond meal to act as a binding agent, but Woodman’s was all out so I didn’t use any.  You may add this!)